Miso Soup
As y'all know, I've been sick. I appreciate the well-wishes. If I'm not perkier by Monday I will go to the doc, I swear. Miso soup is full of probiotic goodness, and it's like chicken soup for vegans, in that it's all nice and warm and salty (i hear your pervy thoughts... *cough*) and it goes down well when you're feeling a bit under the weather. Sooo...here's a recipe.
2 c water
2 garlic cloves or 2 T dry garlic
1/2 to 1 vegetable bouillon cube, depending on how salty you want it. Keep in mind miso paste itself is pretty salty.
handful of spinach, torn, or 1/2 c frozen.
2 oz of tofu, cut into small cubes
2 T miso paste
Mince or press garlic cloves. Pour water, garlic and bouillon into pan to boil over medium high heat. As the water warms, dip out about half a cup and whisk it with the miso paste until it's completely blended. Set aside. Add spinach and tofu to now-boiling water. Remove from heat, wait for bubbling to subside. Pour in miso mixture and stir. Serve and enjoy!
p.s. Makes two servings. I also recommend serving with green tea.
2 c water
2 garlic cloves or 2 T dry garlic
1/2 to 1 vegetable bouillon cube, depending on how salty you want it. Keep in mind miso paste itself is pretty salty.
handful of spinach, torn, or 1/2 c frozen.
2 oz of tofu, cut into small cubes
2 T miso paste
Mince or press garlic cloves. Pour water, garlic and bouillon into pan to boil over medium high heat. As the water warms, dip out about half a cup and whisk it with the miso paste until it's completely blended. Set aside. Add spinach and tofu to now-boiling water. Remove from heat, wait for bubbling to subside. Pour in miso mixture and stir. Serve and enjoy!
p.s. Makes two servings. I also recommend serving with green tea.